With roasted balsamic root vegetables, spicy roasted chickpeas and stuffed roasted peppers being just several of the roasted recipes on our blog, I think it is safe to say that roasting is one of Festival's Dietitians’ favorite ways to enjoy vegetables. Roasting vegetables in a hot oven is a fantastic way to bring out natural sweetness while cooking them to perfection. With a slightly crunchy, caramelized outside and tender, flavor-filled inside, these roasted green beans & potatoes will be gone before you can say “Veggies!”
Roasted Green Beans and Potatoes
Recipe adapted from Cooking Light
1 Tbsp. olive oil
¼ tsp. salt
¼ tsp. black pepper
¾ lb. trimmed green beans
1 lb. baby potatoes, quartered
2 cloves garlic, minced
- Preheat oven to 425°F.
- Place olive oil, salt, black pepper, green beans, potatoes and garlic into a large mixing bowl; toss to coat. Spread green bean and potato mixture evenly onto a jelly-roll pan coated with cooking spray.
- Bake for 25 minutes or until vegetables are tender; toss once. Remove from oven and let cool slightly before serving.
Yield: 4 Servings
*Per Serving: Calories 140, Total Fat 3.5g (Saturated 0.5g, Trans 0g), Cholesterol 0mg, Sodium 170mg, Total Carbohydrate 24g (Dietary Fiber 4g), Protein 4g, Vitamin A 10%, Vitamin C 35%, Calcium 4%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Emily Schwartz is a Registered Dietitian Nutritionist (RDN) with Festival Foods.